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ZLT (Zucchini, Lettuce and Tomato Sandwich)

Panino di Zucchine, Lattuga e Pomodoro



1 cup packed arugula leaves

1 clove garlic, peeled

1/2 teaspoon sea salt

Grinding black pepper to taste

1/4 cup Filippo Berio extra-virgin olive oil

1 medium size zucchini, cut lengthwise into eight 1/4-inch-thick slices

4 romaine lettuce leaves

2 plum tomatoes, cut into 8 slices

1 cucumber, peeled and sliced into rounds


Combine the arugola, garlic, and sea salt in a food processor and pulse quickly two or three times. Slowly pour the olive oil through the feed tube with the motor running until a paste consistency is formed. You may not need all the olive oil. Transfer the paste to a small bowl and stir in the pepper.

Make 4 sandwiches by spreading a little of the pesto on one zucchini slice. Top with a lettuce leaf, 2 slices of tomato and two or three cucumber slices. Spread another zucchini slice with pesto and place it on top of the cucumbers. Cut in half widthwise and serve.


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